At her demonstration this morning on baking for brunch, Gale Gand demonstrated a trio of recipes from her cookbook Gale Gand’s Brunch!: A blackberry bread pudding, an apple coffee cake, and some quick pear tarts that she actually developed for FC a few years back. In this video excerpt from Gale’s demo, she shares a tip on baking bread puddings that she learned while she was an apprentice at a restaurant in France. See below for the recipes.
Blackberry Bread Pudding
Makes 6 to 8 servings
1/2 large loaf of brioche or challah (About 8 oz bread)
2 cups half and half
2 cups heavy cream
1 pinch salt
1 tsp. vanilla bean paste or vanilla extract
1 cup granulated sugar
1 cup blackberries (about 1 half pint)
Preheat oven to 350* F
Cut the crusts off the bread and cut into 1-inch cubes. You should have about 3-1/2 cups of cubes. Arrange on a baking sheet and toast in the oven until light brown, about 10-15 minutes. Watch carefully to make sure they do not brown too much. Pour into a casserole or baking dish.
In a large mixing bowl, whisk the eggs, sugar, and vanilla paste or extract together. Whisking constantly, gradually add the half and half and cream. Strain into a large bowl to remove any lumps or bits of egg. Pour this custard over the bread cubes and let soak until absorbed. Fold the blackberries in carefully.
Place the dish in a roasting pan and fill half way with hot water to create a hot water bath. Bake until set and golden brown on top, about 45 to 50 minutes. Serve warm or chilled, dusted with confectoner’s sugar.
Quick Apple Streusel Coffee Cake
Makes 8 servings
For the cake
1-1/4 cups flour
2-1/4 tsp. baking powder
1/2 cup sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 cup milk
1/4 cup melted butter
2 chopped apples, unpeeled (about 1-1/2 cup)
1/2 cup sugar
1/4 cup flour
2 Tbs. butter, melted
1 tsp. cinnamon
Stir together the dry ingredients. Beat the egg, then add the milk and melted butter. Pour the wet into the dry, then add raw apples and stir well. Pour into a well-greased 8-inch square pan. Mix together the streusel ingredients in a bowl until well blended, and ten sprinkle over the top of the batter. Bake at 400*F about 25-30 mintues. Cool in the pan and cut into squares.
Gale Gand's Free-Form Pear Tarts